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Last night I had the world’s worst craving for Buffalo Wild Wings. Up until this year, I had never actually gone to the place, and now I have become an addict. I was practically shaking for it last night. If there was a Buffalo Wild Wings Anonymous I would be the president, secretary and treasurer. It’s that bad. As I tried to work through practice exam problems, all I could think about was how I really wanted wings and whether or not it would look strange to go there and just order, like, four different types because that’s pretty much what I wanted.

Wings on wings on wings.

But I’ve really been trying to save money lately, along with not ruining my semi-regular workouts with copious amounts of fried foods. So, I defrosted some chicken and got creative in the kitchen to get my BBW fix. Miraculously, it worked!

The breaded chicken strips are baked here, so they’re moderately healthy. After being dredged in buffalo sauce they’re nice and spicy, which is tempered by the ranch dipping sauce. Pretty much an A+ all around. And I’m not just saying that because I made the recipe. Okay, I might be. Seriously, though, you all should make this. It’s really simple (because my brain can’t take anything complicated right now) and comes together in less than 30 minutes. Rachel Ray would be proud and you will be amazed and delighted. Or maybe just one of the two. Bottom line – make this pronto.

Buffalo Chicken Dippers

2 chicken breasts, slice into strips

1 egg, beaten

1 cup panko bread crumbs

1/2 cup buffalo sauce

ranch dressing for dipping

Directions

Preheat oven to 400 degrees.

Dip the chicken strips in egg, dredge in bread crumbs, and place on a prepared baking sheet.

Bake for 20 minutes, or until the chicken is cooked through.

While the chicken is cooking, pour the buffalo sauce into a shallow bowl. When the chicken is cooked, dredge it quickly in the buffalo sauce and place back on the baking dish. Serve with ranch dressing for dipping.

Like this:

It’s basically the Enrique Iglesias of appetizers. It’s spicy. It’s hot. And I can never, ever get enough. I served it at a football party that my roommate Sarah and I threw Sunday night. Sarah’s really into football. I’m really into making a lot of food and watching people eat it.

What?! Being a food blogger TOTALLY makes that okay.

There were really two reasons I was excited to have this party. First, we were supposed to invite our law school crushes and then win them over with our sparkling personalities while I shoved food in their direction. Second, I was finally going to make buffalo chicken dip.

Admittedly, the first didn’t happen. Sarah’s crush couldn’t make it and due to my inability to string coherent sentences together around mine, an invitation was never extended. I DID make buffalo chicken dip, though. The entire time I was making it, I kept thinking it wouldn’t turn out well. I mean, chicken and buffalo sauce seems on the right track. But then cream cheese? Ranch dressing?? What in the world am I serving people?! Well, my worries were downright silly. Chicken, buffalo sauce, cream cheese and ranch dressing TOTALLY go together. And when piled on top of a tortilla chip?

Even better.

Buffalo Chicken Dip

1 1/2 lbs chicken

1 12 oz. bottle of Frank’s hot wing sauce

8 0z. ranch dressing (half a bottle)

1 block cream cheese

4 oz sharp cheddar cheese

1/2 cup chopped celery

Directions:

Preheat oven to 375 degrees.

Poach the chicken and shred after letting it cool. Spread the chicken on the bottom of a 9-inch casserole dish and pour the wing sauce over the chicken. Mix well.

In a saucepan, heat the ranch sauce and cream cheese, whisking continuously. You don’t want the cream cheese to clump. Once combined, pour over the chicken. Bake for 15 minutes. Sprinkle the cheese on top and bake for an additional 10-15 minutes, until the cheese is bubbling.Let sit for 10 minutes before mixing well. Serve with celery sticks, carrots or tortilla chips.